Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many copycat Minneapolis/St. Paul restaurant recipes that are not being utilized. This week I committ to making these recipes… Drunk & Dirty Sirloin Steak and Kramarczuk’s Bangers and Mash. These recipes will continue to be made ahead time and frozen.
Axel’s Bonfire Drunk and Dirty Steak
1 cup Soy Sauce
½ cup Bourbon of choice
¼ cup Worcestershire Sauce
¼ cup Canola Oil
¼ cup Minced Garlic
2 Tbls Black Pepper
2 Tbls Brown Sugar
1 tsp Ground Ginger
1 tsp White Pepper
6 (8oz.) sirloin steaks
Prep Day: Place all ingredients in a gallon. Mix until fully incorporated. Transfer to a storage container and place in refrigerator for 4 hours and then freeze.
Serve Day: Thaw. Remove meat from package tenderize with fork to allow marinade to fully seep into the meat. Directly submerge into marinade one more time. Grill, broil or pan sear the meat to 140 degrees for a medium cooked steak for 3-5 minutes each side. Turning every 1 1/2 minutes. When you first cut into the marinated cooked steak, there will be a darker ring (hence why they call it a ‘dirty’ steak) underneath the surface of the steak because of the effect of the soy sauce’s interaction with the meat.
Kramarczuk’s Bangers and Mash
Bangers – 2 sausages per person
12 ea. bangers (Kramarczuk’s sausages)
6T canola oil
Onion Gravy – make 12 oz.
2 cups sliced onions
4T all-purpose flour
2 cups veal stock or beef stock
Salt and pepper
Mash – makes 3 1/2 cups or 24 oz.
3.5 lbs any potatoes
1/2 eggs, beaten
1/4 teaspoon garlic powder
1 1/2 tablespoons butter, melted
1/2 teaspoon salt
4 ounces cream cheese
1/2 pinch paprika
Bangers – package raw sausages for freezing. Then place in gallon freezer bag.
Onion Gravy – Caramelize the onion in the butter then add the flour and cook till a brown roux is formed. Add the stock and cook till the correct consistency is reached. Season with salt and pepper. Cool and package for freezing. Then place in gallon freezer bag with bangers.
Mash – Peel and quarter potatoes. Place the potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender. Drain well. In a large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by hand or with and electric mixer. Spoon potatoes into spray-treated or greased 1.5 quart casserole or 8×8 square pan. Drizzle or brush melted butter over potatoes. Sprinkle with paprika for color if desired. Wrap in 2 layers of plastic wrap and wrap in foil wrap. Don’t forget label everything.
Serve Day: Thaw everything.
Bangers – Sauté the sausage links in a oil till the out side is golden brown. Place the sausage in the oven and cook at 350 deg. For 15-18 min or until the sausage reaches an internal temperature of 165 degrees. Serve the sausages with the mashed potato and gravy.
Onion Gravy – Heat on stove top till hot.
Mash – Bake at 375 degrees for 30-40 minutes until the top is golden.